Mango Rice Pudding with Palm Sugar and Lemongrass Syrup

This gorgeous pudding is so different with some beautiful Thai flavours that are light and summery.

For the rice pudding

1 cup (200g) arborio or risotto rice

3 cups (750ml) water

1 vanilla bean, split and seeds scraped

2 cups (500ml) coconut milk

¼ cup (55g) caster (superfine) sugar

4 mango cheeks, halved

For the palm sugar and lemongrass syrup

1 cup (250ml) water

½ cup (60g) grated palm sugar

2 stalks lemongrass, trimmed and bruised

–       To make the lemongrass syrup, place the water, palm sugar and lemongrass in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 15–20 minutes or until syrup has thickened. Remove lemongrass and set aside.

–       Place the rice, water and vanilla in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 10 minutes or until most of the water is absorbed.

–       Add the coconut milk and sugar and stir to combine. Reduce heat to low, cover with a tight-fitting lid and cook for a further 5–8 minutes or until the rice is cooked. Top pudding with syrup and serve with mango halves.

Serves 4.

Recipe by Donna Hay

Advertisements